Preheat the oven to 350 degrees F and line a loaf pan with a parchment paper sling and lightly spray with cooking oil spray.
In a large mixing bowl, combine the banana, maple syrup, eggs, coconut oil and vanilla extract and whisk together until very well combined.
Add the cinnamon, cocoa powder, instant espresso powder, tapioca flour, almond flour, baking soda and salt. Mix until very well combined and there are no lumps. Fold in ½ cup of the chocolate chips.
Pour the batter into the prepared loaf pan into an even layer. Evenly sprinkle the remaining 1 tbsp of chocolate chips over the top and sprinkle with the flakey salt, if using.
Transfer the loaf to the middle rack of the oven, and bake for 45 to 55 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before gently removing the loaf from the pan and transferring to a wire rack to cool completely.
Slice with a serrated bread knife to serve, and enjoy!